Vegan Pumpkin Cherry Loaf

Preheat the oven to 350ºF and oil+flour a 9x5inch loaf pan.
In a medium bowl, whisk together the flax meal, cherry juice, water and lemon juice. Set aside.
4 tbsp flax meal, 4 tbsp Nutrika's Okanagan Fresh Cherry Juice, 4 tbsp cold water, 2 tsp lemon juice
In a large bowl, sift together the flours, pumpkin protein powder, baking soda and salt. Make a well in the middle of the dry mix.
1 cup all purpose flour, 1 cup whole wheat flour, ¼ cup Nutrika's Certified Organic Styrian Pumpkin Seed Protein Powder, 1 tsp baking soda
Pour the flax mix into the well and add the vegetable oil and plant milk. Using a wooden spoon or a rubber spatula, mix everything together until a thick dough forms. There should be no traces of dry flour.
½ tsp salt, ¼ cup vegetable oil
Scoop the dough into the loaf pan and make sure the dough touches all sides inside the loaf pan. Sprinkle on the pumpkin seeds.
¾ cup plant milk
Cover the loaf pan with aluminum foil and bake for 40mins. Remove the aluminum foil and bake at the same temperature for another 10mins. Remove the loaf pan from the oven and allow the loaf to cool in the pan for 5 minutes before transfering to a cooling rack.